Gluten-Free Lemon Raspberry Cupcakes
Did you know lemons are rich in vitamin C and antioxidants, helping boost your immune system?
These Gluten-Free Lemon Raspberry Cupcakes are light, fluffy, and bursting with vibrant flavors.
Perfectly balanced with tart lemon zest and fresh raspberries, they're topped with a silky coconut cream, making each bite truly delightful! 🍋🧁✨
Nutrition
per serving (≈116g)Instructions
18 stepsGather Ingredients and Prepare the Cupcake Batter
Gather your required ingredients.
Preheat your oven to 160°C (320°F). Line a cupcake tray with paper liners.
Whisk the eggs with the coconut sugar until fluffy and pale.
Gradually whisk in the oil until fully combined.
In another bowl, mix the gluten-free flour, baking powder, and salt.
Gently fold the dry ingredients into the egg mixture until just combined.
Add the sour cream (or yogurt) and lemon zest, mixing briefly.
Carefully fold in the fresh raspberries.
Bake the Cupcakes
Fill the cupcake liners in a cupcake baking tray until they are about ¾ full.
Bake at 160°C (320°F) for approximately 20 minutes, or until a toothpick inserted into the center of the baked cupcakes comes out clean.
Allow the cupcakes to cool completely.
Prepare the Cream
Whisk together the egg, cornstarch, and syrup in a bowl.
Bring the coconut milk to just below boiling in a saucepan.
Gradually whisk the hot coconut milk into the egg-starch mixture, stirring continuously.
Return the mixture to the saucepan, whisking constantly until thickened and bubbling.
Remove from the heat, and immediately whisk in the butter until smooth. Allow the mixture to cool completely.
Assemble & Decorate
Pipe or spread the prepared cream topping onto your cooled cupcakes.
Decorate with fresh blackberries or raspberries.
Recipe Notes
Storage:
Store in an airtight container in the refrigerator for up to 3 days.
